For most of the year I get bored if I’m haven’t cooked and eaten many nations’ worth of food in a week, but there’s just something about these perfect tomatoes that leave me content making nearly the same dish days in a row. Simple combinations of grilled bread, rubbed with garlic, olive oil, basil, tomato, and sometimes cheese can satisfy me for weeks, until the tomatos start to fade.
This week it was dry-farmed Early Girls (plus one tomato from my slow-growing, rarely-watered plants) with some amazing bread from MH Bread and Butter that I picked up over the weekend up north, and the sheepsmilk feta from Garden Variety Cheese. And whether I’m making panzanella (my most common, as it is easiest to make and eat) or bruschetta, it is pretty much the same format–
Cut the tomatoes and put them in a bowl with salt and pepper, add a bunch of olive oil. Do this first to give them some time to release juices. Add some cheese if you want, like mozzarella or a lightly flavored feta.
Cut the bread into slices and toast, or grill. While still warm, rub both sides of the bread with a clove of garlic. If you’re making panzanella, cube it and add to the bowl of marinating tomatoes. Or, serve as bruschetta on a platter. In Italy we’d get this with extra glugs of olive oil and olives on the platter.
Add basil to bowl, toss, and devour.